Production: Hand-picked first flush (early Spring before Ching Ming Festival) of Longjin tea plant with one bud and one or two leaves. Hand-fried for 3 rounds: 1st to stop oxidation; 2nd to further reduce the moisture inside the leaves; 3rd to fry and press the tea leaves against the wok to dry up the remaining moisture inside the leaves plus to give a finishing style to the tea.

Production: Hand-picked first flush (early Spring before Ching Ming Festival) of Green Spring Spires tea plant with one bud and one or two leaves. Hand-fried for 3 rounds: 1st to stop oxidation; 2nd to shape the stripe form of the leaves; 3rd to fry and rub the tea leaves into snail shape until pekoes appear.